Pork Tenderloin Wrapped in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 600 grams Pork tenderloin
- 2 Tbsps butter
- 200 grams button Mushroom
- 2 onions
- ½ tsp lemon juice
- 1 bunch parsley
- 2 eggs
- 3 Tbsps breadcrumbs
- Pastry flour (for the work surface)
- salt (pepper)
Preparation steps
Thaw the puff pastry. Rinse the pork, pat dry and remove the skin and tendons.
Sauté 1 tablespoon of butter in a pan, take out, season with salt and pepper and set aside. Trim the mushrooms and cut into thin fillets. Immediately sprinkle the mushrooms with lemon juice.
Peel the onions and chop finely. In the remaining butter, braise the mushrooms until the liquid has evaporated. Let the mushrooms cool down. Put the onions and mushrooms in a blender until well chopped. Wash the parsley, chop finely and mix with the breadcrumbs, one egg and the onion mixture. Season with salt and pepper.
Roll out the puff pastry on a floured work surface, so that the fillet can be wrapped. Spread the onion stuffing on it, leaving around 1 inch border around the edges. Sepparate the yolk and egg white from the second egg, and brush the edges of the puff pastry with the egg white.
Put the meat in the middle, wrap the dough over it and press firmly on the sides. Place the roll of puff pastry on a baking sheet and pour a little watter on top. Brush the dough with the egg yolk and bake in the oven at 200°C (approximately 400°F) for about 35 minutes or until golden. Take out, let it cool a bit, cut, serve and enjoy.
